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Processed Some Ducks on Sunday

Posted: Wed Dec 07, 2016 5:30 pm
by Killerbunny
Tried to BBQ one once and set fire to the deck!

Processed Some Ducks on Sunday

Posted: Mon Dec 12, 2016 2:26 pm
by Canard
Yes, I don't think I would dare BBQ one. Thanks for the comments everyone! We roasted the Muscovy on Saturday for dinner. Rubbed a little olive oil, fresh rosemary, raw garlic, pepper and some salt on it. Roasted it at 475 for about 45 minutes. It turned out well. There was a slight pink still to the meat which was perfect. The breast skin was great. Sorry, I didn't take pics of the roasted bird.

Re: Processed Some Ducks on Sunday

Posted: Wed Jan 17, 2018 7:52 pm
by scottishpet
Chris I read that Muscovy tastes like beef. Is this true? I also read that some folks skin them like a rabbit. I thought it would make them dry when cooked. This breed is very interesting and I would love to give them a try.

Re: Processed Some Ducks on Sunday

Posted: Wed Jan 24, 2018 2:15 pm
by Canard
The meat is very dark and beef like. I wouldn't go as far as to say they taste like beef. They are very tasty however. Give them a try. I have skinned them whole and roasted them but they can dry out. Bacon is your friend..! I often pluck the breasts and fillet them off with the skin on. I love pan seared duck breast cooked to medium rare. I use the rest in soups/stews and sometimes crock pot the quarters. I have also BBQed them and smoked them and they turn out great.

Re: Processed Some Ducks on Sunday

Posted: Wed Jan 24, 2018 2:31 pm
by Skinny rooster
Job looks good, 30 to 40 minutes sounds good too, takes me forever even just doing small bantams.

Re: Processed Some Ducks on Sunday

Posted: Wed Jan 24, 2018 2:37 pm
by Killerbunny
Muscovy carcass makes wonderful stock!